The onset of autumn brings cooler temps, fall foliage, football games and an appetite for heartier foods. Satisfy your cravings with meals that make the most of the season’s fresh vegetables, flavorful meats and apple- and pumpkin-filled everything.
Wild Mushroom and Sweet Potato Arancini
Ingredients
- 2 cups assorted wild mushrooms
- 3 cups vegetable stock
- 2 tbs. olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 cup Arborio rice
- 1/2 cup Parmesan cheese
- 1 cup Manchego cheese
- 1/4 cup fresh sage
- 1 sweet potato bake 350 degrees
- 1 cup flour seasoned
- 3 eggs whisked
- 4 cups Panko bread crumbs
Instructions
- Chop mushrooms by hand until finely diced.
- Heat 1 tablespoon oil and sauté mushrooms until all liquid dissolves.
- Bring stock to boil.
- In another pan, sauté onions and garlic. Cook for 5 minutes until soft, stir in rice and add stock. Reduce heat to low and stir every 5 minutes or until rice is tender. Stir in mushrooms. Let cool on sheet pan.
- Remove sweet potato from skin and mash with a fork and 1/2 of the Parmesan cheese.
- Add remaining cheese to cold risotto, mix together, add salt and pepper to taste.
- Create ping pong-sized balls by using 1/4 cup of rice mixture and a small amount of the sweet potato mixture.
- Place risotto balls in flour covering completely. Then dip them into the egg mixture and then into the Panko crumbs.
- Heat oil to 350 degrees. Drop risotto balls in frying oil until golden brown.
Notes
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